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Salads should never be boring and this Roast Pumpkin and Chickpea Salad is anything but!
This salad was a total fluke. I became obsessed with putting roast pumpkin in salads after creating my Pumpkin, Haloumi & Avocado Salad, but wanted to branch out and try some new flavours. I also had an unopened pack of quinoa that I’d been promising myself I’d experiment with and some unused feta cheese from my Greek Salad so I thought I’d try my hand at mixing them all together. Well, the result was delicious. So delicious in fact that I ate it for lunch every day for 4 days.
The crispy roasted chickpeas add a nice crunch to the salad, while the lettuce and tomatoes bulk it up a bit and add to the nutrients. Not that it needed any more – this Roasted Pumpkin and Chickpea salad really packs a healthy punch.
By the way – if you are like me and are only making one portion at a time (Adam’s not quite as much of a salad fan as me), you can easily store the leftover roast pumpkin and chickpeas in airtight containers, and just reheat in the oven for 5-10 minutes when you want to use again. Roasted chickpeas tend to lose their crisp once stored so adding them back into the oven will crisp them up again. Don’t worry if you aren’t near an oven – roast pumpkin microwaves beautifully and you can always just use the chickpeas as is! Both will keep for a week, making this salad perfect for a quick and easy meal prep.
MORE SCRUMPTIOUS SALAD RECIPES:
- Pumpkin, Haloumi and Avocado Salad
- Mexican Chicken Salad
- Roasted Pumpkin, Spinach and Feta Salad
- Crunchy Kale Salad with Lemon Tamari Dressing
- Sweet Potato, Chickpea and Feta Salad
- 35 Easy and Yummy Salad Recipes
- OR see all Salad Recipes
If you’ve tried this Roast Pumpkin and Chickpea Salad I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
- 400 g / 15 oz can of chickpeas, drained
- ¼ kent or jap pumpkin, cut into bite sized pieces
- 1 cup quinoa
- Handful of cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- Salt, to taste
- Pepper, to taste
- Handful of mixed lettuce or rocket / arugula
- 100 g / 3 oz feta
- 2 tbsp. olive oil
- 1 tbsp. extra virgin olive oil, EVOO
- Preheat oven to 180C
- Add chopped pumpkin on a tray, drizzle with 1 tbsp of olive oil and mix with hands to coat. Separate back out and bake for 20-30 minutes until browned, flipping once half way through.
- Place drained chickpeas on paper towel and pat down to dry. Line a baking tray with baking paper and spread chickpeas on top. Coat in 1 tbsp olive oil, garlic powder, paprika, cayenne pepper, salt and pepper and mix together to combine completely. If skins come off, throw them away, but don’t be too concerned if they don’t
- Add chickpeas into oven and cook for 20 minutes, shaking the pan every 5 minutes to ensure they cook evenly and don’t burn.
- Place 1 cup of quinoa, rinsed, in a saucepan with 2 cups of water. Bring to boil, then cover and reduce to simmer, cooking until the water is fully absorbed.
- Put lettuce onto plate and drizzle lightly with EVOO and season lightly with salt and pepper. Add tomatoes, pumpkin, chickpeas, quinoa, red onion and feta on top and serve immediately.
Nutrition Information:Yield: 4
Amount Per Serving:Calories: 520 Saturated Fat: 5g Carbohydrates: 64g Fiber: 12g Sugar: 7g Protein: 19g
- Store leftover roast pumpkin in an airtight container in the fridge for up to 1 week.
- Store leftover roasted chickpeas in an airtight container in the panty for up to 1 week.
- If roasted chickpeas lose their crunch after cooking, place in oven for 5 minutes when you want to use again.
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